Recipes For Grown Ups

Creamy Lemon Chicken Tortellini Soup

Recipe created by Chef Judy Beaudin ~ 

Celebrate National Soup Month with Chef Judy’s original delicious recipe, Creamy Lemon Chicken Tortellini Soup, for the chilly days of winter to warm you inside and out.

Prep Time: 20 minutes | Cook Time: 45 minutes | 8-10 Servings


  • 2 pounds uncooked chicken tenderloins
  • Kosher salt & freshly ground black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons butter, divided
  • 1/2 cup white wine
  • 3 celery sticks, finely chopped
  • 4 medium carrots, finely chopped
  • 1 medium sweet onion, finely chopped
  • 4 garlic cloves, minced
  • (2) 32-ounce cartons chicken broth
  • 3 sprigs fresh thyme
  • 3 sprigs fresh parsley
  • 1 bay leaf
  • 1 lemon peel strip, about 3”- 4” long (use a vegetable peeler for this step)
  • ½ cup heavy cream
  • Juice of 1 lemon
  • 20 oz package refrigerated three-cheese tortellini
  • Salt & pepper to taste

For serving: 

  • Grated fresh Parmesan cheese
  • Chopped fresh parsley


  1. Pat chicken tenderloins dry with paper towel and sprinkle lightly with Kosher salt and pepper.
  2. Heat a large Dutch oven over medium high heat and add the olive oil and 1 tablespoon of the butter. In two batches, cook the chicken tenderloins for 2-3 minutes per side until juices run clear. Transfer to a plate and cover with foil.
  3. Remove the Dutch oven from the heat and add half the wine to deglaze the pan.
  4. Whisk to loosen any browned bits from the bottom, returning the pan to the heat.
  5. Add the remaining 1 tablespoon of butter, the chopped celery, carrots and onion. Cook for 7-8 minutes, stirring frequently.
  6. Reduce the heat to medium and add the garlic.
  7. Add the remaining wine and cook for an additional minute.
  8. Pour in the chicken broth.
  9. Using kitchen twine, tie together the fresh thyme, parsley, bay leaf and lemon peel strip. Add this to the soup and bring to a boil. Reduce to medium low heat and simmer for 30 minutes.
  10. During simmer, chop the chicken into bite size pieces and set aside.
  11. When 10 minutes remain in the simmering time, add the tortellini, start with half the package and add more if desired later.
  12. When simmer time is complete, add the lemon juice and heavy cream.
  13. Add the chopped chicken
  14. Remove herb bouquet
  15. Add salt and pepper to taste.

Serve with freshly grated Parmesan cheese and chopped fresh parsley.



Judy Beaudin

Judy Beaudin is an award-winning competitive cook/baker and the owner of Scrumptious Catering, a boutique catering company in Franklin, Tennessee. Her dessert and pastry work has been featured in national marketing campaigns and on HGTV. Her catering work has appeared in local and national lifestyle and industry magazines. Follow her "foodie" life on Instagram at @scrumptious_judyb and Facebook at Scrumptious Catering & Sweets.

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